A quick, tasty and decorative lunch…
Spinach and Cheese Stuffed Chicken Breast ingredients:
piece of chicken breast,
50-80 grams of spinach,
50-80 grams of cheese,
50 grams of smoked bacon,
50 grams of wheat flour,
1 egg,
1 teaspoon of salt,
1 teaspoon of dry herbal spice,
1 teaspoon of ground pepper
Preparation
- Separate the chicken breast from the bone and skin and use a sharp knife to make “pockets” for stuffing. If the breast is from a larger chicken, so the upper part of the meat is thicker, cut two “pockets”. It is convenient to cut half-frozen meat, so if you are defrosting it, you should cut it when it is half thawed.
- Mix the spices (salt and pepper) and coat the meat on the outside and in the cuts, then cover with plastic wrap and leave in the fridge for a few hours or overnight, so that the meat absorbs the spices.
- Peel and roughly chop the spinach, crush the cheese with a fork and mix with the spinach. Cut the bacon into thin slices.
- Fill the cut “pockets” with the prepared stuffing and pieces of bacon, gently press with your hand to combine the meat and roll in flour, then in beaten eggs.
- Put the breaded meat in a greased fireproof dish, put another piece of bacon on top of it, sprinkle with sesame seeds and cover with a lid.
- Bake for about 30 minutes at 180 degrees Celsius.
